Grilled brill stewed with sorrel. It is served with melted butter.

Brill poached in stock and white wine, coated with Mornay sauce and Gruyère cheese and baked au gratin until it has formed a browned crust.

Brill poached and served with scallops and cream sauce.

Fruit served in a vanilla syrup.

Burdock. A large, dock-like plant the root of which is prepared in the same way as salsify.

A Breton dish of braised cabbage stuffed with hare or rabbit wrapped in a wide slice of bacon, cooked very slowly in white wine and served with chestnuts.

A Breton dish of braised cabbage stuffed with hare or rabbit, cooked in white wine, served with chestnuts and roast quail

Larded. Covered with strips of bacon to add moisture while cooking.

A piece, often a sheet, of larding bacon or pork fat which is placed onto game or lean meat to prevent drying out during roasting.